Drunken Noodles (Pad Kee Mao)

Name: Drunken Noodles (Pad Kee Mao)
Ingredients: 8 oz wide rice noodles; 2 Tbsp sesame oil ((or canola)); 2 shallots (, chopped); 2 carrots (, thinly sliced); 1 large chicken breast (, chopped (or shrimp or tofu)); 3 large cloves of garlic (, minced); ½ teaspoon fresh minced ginger; 1 zucchini (, thinly sliced); 1 green bell pepper (, thinly sliced); 2 green onions (, chopped); 1 roma tomatoes (, sliced); 1 cup fresh Thai Holy Basil leaves (or substitute regular basil) (, roughly chopped); 3 Tbsp oyster sauce; 1/3 cup low sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 Tbsp water; 1 teaspoon Thai red chili paste (, more or less, to taste (or substitute sriracha or crushed red pepper flakes))

"You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that's ready 30 minutes!..."

INGREDIENTS

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8 oz wide rice noodles

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2 Tbsp sesame oil ((or canola))

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2 shallots (, chopped)

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2 carrots (, thinly sliced)

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1 large chicken breast (, chopped (or shrimp or tofu))

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3 large cloves of garlic (, minced)

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½ teaspoon fresh minced ginger

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1 zucchini (, thinly sliced)

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1 green bell pepper (, thinly sliced)

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2 green onions (, chopped)

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1 roma tomatoes (, sliced)

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1 cup fresh Thai Holy Basil leaves (or substitute regular basil) (, roughly chopped)

•

3 Tbsp oyster sauce

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1/3 cup low sodium soy sauce

•

2 teaspoons fish sauce

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2 teaspoons brown sugar

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2 Tbsp water

•

1 teaspoon Thai red chili paste (, more or less, to taste (or substitute sriracha or crushed red pepper flakes))

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